Cannabowl with kimchi - the energy bomb for winter

Bowls have become very popular and can now be found everywhere. They have names like Buddha Bowl or Good Life Bowl. So of course our Canna Bowl can't be missing and we got to work right away. Our Canna Bowl is incredibly healthy and versatile. Beautifully arranged and presented, it is a wonderful highlight for every cannabis lover and connoisseur.

The canna-bowl, like other bowls, consists of various components. These typically include: Rice, seaweed, various vegetable variations and dips. It thrives on a beautiful artistic decoration and garnish and thus becomes an eye-catcher.

Sesame cannabis oil

For our canna bowl we use sesame cannabis oil. This is made in the same way as cannabis oil from olive oil, but instead of olive oil, we use (roasted) sesame oil.

Ingredients for the dressing:

• 1 small piece of ginger
• 5 tbsp rice vinegar
• 2 tbsp cannabis sesame oil
• 2 tbsp 2 tbsp soy sauce
• 2 tsp. wasabi powder

Finely chop the ginger and stir together with the other ingredients until smooth.

Component 1: Cannabis kimchi

One component in this dish is kimchi. It's a Korean speciality with a unique spicy aromatic flavour and I'm really a big fan of it. In Korea, it's part of almost every meal and it's incredibly healthy. Traditionally it is made from fermented carrots, cabbage, garlic, ginger, spring onions, chilli and radish. I like to use a lot of chilli because it makes a nice red colour, using mild chilli varieties so that I can use more without it taking off. There are also special Korean kimchi chilli flakes that are quite mild.

During the fermentation of kimchi, lactic acid bacteria break down the sugar contained in the vegetables into lactic acid and carbon dioxide (CO2 ). This creates the sour taste of the kimchi and the gas development during the ripening process.

Therefore, you should leave at least 2-3cm space between the lid and the kimchi in the jar. Even though the smell in the kitchen is a bit unusual during the fermentation process, you will be rewarded with a versatile, unique, sour-salty taste that immediately adds life and colour to any dish.

Kimchi is extremely healthy and low in calories. It is rich in fibre, vitamins A, B and C, calcium, phosphorus and iron. It contains a variety of microorganisms and lactic acid bacteria that are important for a healthy intestinal flora.

You need this for about 900g of kimchi:

• 1 medium Chinese cabbage
• 2 medium carrots, thinly sliced
• 6 radishes, thinly sliced
• 8 spring onion, cut into thin rings
• 2.5 tsp salt
• One piece of ginger (approx. 7cm in size), coarsely chopped
• 8 large garlic cloves
• 20g dried red chillies/chilli flakes (mild)
• 10-20 ml Cannais sesame oil

This is how it works:

Quarter the Chinese cabbage and remove the stalk. Cut each quarter into 2cm thick slices. Put the Chinese cabbage strips, sliced carrots, spring onions and salt together in a large bowl and mix well.

Mince the ginger, garlic and chilli flakes in a food processor and add to the bowl. Mix everything well again and knead and squeeze the vegetables vigorously for several minutes so that they become softer. The mixture can be a little saltier than it should be at the end.

Now put a handful in an earthenware pot or in a disposable jar. You will need 2 disposable jars for this amount. Press the mixture down firmly in the pot or jar so that there are no more air bubbles in between. Repeat this process with the rest of the mixture and pour in the liquid that has been created.

At the end, the mixture should be completely covered with liquid, if this is not the case, press the mixture down until more liquid rises. Otherwise, you can also add some brine (240ml water + 2 tsp salt) if the liquid is not enough.

If you are using disposable jars, fill two clean screw-top jars with water and place them on top of the vegetables as a weight so that they are pressed under the liquid.
Cover the pot or the disposable jars with a clean tea towel to protect the kimchi from contamination. Place the (future) kimchi in a cool and well-ventilated place.

Let the kimchi ferment for 5-7 days, or up to 10 days. Test the kimchi after 5 days and then every day until you are satisfied with the taste. When the kimchi has reached the right taste, mix in the cannabis seed oil (or optionally only when serving), then seal and store in the fridge. The kimchi will keep for months and the flavour will develop even more over time as the vegetables soften.

2nd component: Simply marinated cucumber with cannabis sesame oil

Ingredients for the infused cucumber salad:

• 1 medium cucumber, thinly sliced
• ½ tsp salt
• 4 tsp brown rice vinegar
• 2 tsp cannabis sesame oil

Put the cucumber slices and the salt in a large bowl and mix the two together until the cucumber slices soften and release liquid. Leave them for 20-30 minutes and then pour off the liquid. Add the rice vinegar and cannabis seed oil and stir well.

3rd component: Nori leaves

Coat the nori leaves with sesame oil, salt them and roast them briefly on both sides in a pan. Then cut the nori leaves into fine strips. Add the nori leaves to the bowl and the other ingredients just before serving.

4th component: Avocado, carrots, sprouts (e.g. from rocket and beetroot) and red radish.

Cut 1-2 avocados into thin slices and grate the carrots. The sprouts are later distributed on top of the other ingredients. The red radish is cut into fine slices.

5th component: brown rice with adzuki beans

Ingredients:

• 90g adzuki beans (sorted)
• 100g brown round grain rice
• 100g brown glutinous rice
• 600ml water
• 1 combination piece (approx. 5cm wide)
• 1 tsp tamari sauce

Put the brown rice and the adzuki beans in a large pot, fill it with water and stir everything well. Wait a short while and then pour the water off again. Repeat this once more and then fill the pot with water again. The rice and beans should now soak and rest for 12-24 hours.

Rinse the rice and beans and drain well. Pour everything back into the pot and add the kombu piece. Bring everything to the boil over a high flame, then cover the pot and turn down the heat.

Cook the rice and beans for 1 hour until they have absorbed all the water and are soft. Take the pot off the cooker and let the rice and beans steep for another 5-10 minutes. Take out the kombu piece and take it to the compost.

Finally, drizzle everything with tamari sauce.

When all the components are ready, they can be artfully arranged and served in a bowl together with some young cannabis leaves. Finally, the cannabis-infused dressing is added and our cannabis bowl is ready to serve.

Go back to the complete cannabis Christmas menus here: